Moiliili Cake
This recipe is adapted from Tabasco Award-winner The Tastes and Tales of Moiliili , a 1997 collection of recipes and stories from Honolulu's Moiliili Community Center. FOR THE CAKE: 2 tsp. butter, softened 3 cups plus 2 tbsp. cake flour 1 1/2 cups sugar 1 tbsp. baking powder 1 14-oz. can unsweetened coconut milk 8 egg whites 1/2 tsp. salt FOR THE FROSTING: 1 1/4 cups light corn syrup Pinch salt 2 egg whites 1 tsp. vanilla extract 1 cup shredded unsweetened coconut 1. For the cake: Preheat oven to 350°. Grease 2 round 9" cake pans with butter. Dust each pan with 1 tbsp. of the flour, tapping out excess; set aside. Sift together the remaining 3 cups flour, sugar, and baking powder into a large bowl. Add coconut milk, stirring until batter is smooth, then set aside. Put egg whites and salt into a mixing bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 5 minutes. Fold whites into batter. Divide batter between prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Set aside on a rack to cool, then remove from pans. 2. For the frosting: Bring corn syrup and salt just to a boil in a small pot over medium-high heat. Meanwhile, beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form, 2-3 minutes. Increase speed to high and gradually add corn syrup while beating constantly until stiff, glossy peaks form, 2-3 minutes. Fold in vanilla. 3. Put 1 of the cake rounds on a cake plate, spread one-third of the frosting on top, and sprinkle with 1/4 cup of the coconut. Set the remaining cake round on top, then ice cake with the remaining frosting. Sprinkle top and sides with remaining 3/4 cup coconut. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
